Alsatian style tarte flambée thin crust pizza. It has olive oil and Grana Padano sauce, bacon lardons, crème fraîche, white onions, and a pinch of parsley. The sourdough crust was baked on a white granite stone. Grana Padano is like Parmigiano-Reggiano but it's not aged as long.
I wanted something else more than I wanted pizza but it was nice and cool this morning. Not anymore. It may be too hot to bake anything else for a few months. As the old saying goes, I had to strike while the iron is hot. Or before it's too hot.